OCTOBER

OCTOBER

November 16, 2011

Thanksgiving....Saying Grace

I'm trying to remember how it felt to pray when I was a child. First, I think it made me feel happy that, when called upon, I had something special to say. Better still, it gave me an introduction, however small, to God....I learned that He was Great! You know, God Is great, God is good, that little blessing you first learned from your parents? I knew that God provided for our family. That's a lot of lesson for a little prayer to accomplish.



I think it's wonderful when a prayer pours straight from your heart. Saying Grace can be short, sweet and simple. My darling Grandmother Grace always told the story about when Katherine Tuttle came to dinner at their house and was asked to bless the food. Katherine was a child at that time and she had waited anxiously for dinner to be served. So by the time they were all seated at the table, she recited, "Papa has died and gone to heaven, now pass the potato soup!" 

"Lord, we thank You for the richness of this life and our friendships, and the this golden-crusted cornbread. Please bless the hands that prepared it, and make us ever mindful of the needs of others, through Christ our Lord, Amen!" .........Father Tim......The Mitford Cookbook Kitchen Reader




MANDARIN ORANGE PRETZEL SALAD
2 cups crushed pretzels
3 teaspoons plus 3/4 cup sugar, divided
3/4 cup butter, melted
2 packages (3 ounces each) orange gelatin
2 cups boiling water
2 cans (8 ounces each) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
Additional whipped topping


In a small bowl, combine pretzels and 3 teaspoons sugar; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, dissolve gelatin in boiling water. Add pineapple and oranges. Chill until partially set, about 30 minutes.
In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust. Gently spoon gelatin mixture over cream cheese layer. Cover and refrigerate for 2-4 hours or until firm. Cut into squares. Garnish with additional whipped topping if desired.





 

FROSTED ORANGE THANKSGIVING SALAD
3 packages (3 ounces each) orange gelatin
3 cups boiling water
1 can (20 ounces) crushed pineapple
3 cups cold water
4 medium firm bananas, sliced
2-1/2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon all-purpose flour
1 egg, lightly beaten
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream, whipped
3/4 cup chopped pecans, toasted
1/2 cup flaked coconut, toasted


In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin.
Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm.
Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool. In a large bowl, beat cream cheese until smooth. Beat in cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.



Wishing for you an abundance of blessings...

Happy Thanksgiving








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